2 cans of buttermilk biscuits
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups shredded chicken
1/4 cup flour
2 cups low-sodium chicken broth
1 cup of white wine (optional)
1 cup heavy cream
1 cup frozen peas
1 tsp thyme, chopped
salt and pepper to taste
Preheat oven to 350 degrees.
Melt butter in a skillet. Add onion, carrots, and celery, and cook until translucent.
Add chicken and stir. Sprinkle flour over mixture and stir.
Cook over medium heat for a couple of minutes, stirring constantly.
Add chicken broth, stirring constantly. Add wine, cream and frozen peas.
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper and thyme to taste.
Top with buttermilk biscuits.
Bake until biscuits are golden brown, about 15 minutes.